Cinnamon Custard Toasts with Mixed Berry Compote

episode #58 of 30-minute budget meals

People keep asking me what my pregnancy cravings are, and every time, my answer is: “Salads and sweets.” At least I’m remaining balanced? My sweet tooth is raging, and although I’m trying to keep in under control, there are times when I just need to give in. My body is doing a lot, it deserves a little treat.

I did develop a orzo salmon salad this week for this series, but it just wasn’t quite right. I’m still going to workshop it, but in the meantime, I pivoted to breakfast, and this delightful, decadent dish was born. I like her better.

This is a spin on that TikTok viral yogurt custard toast that was all the rage a couple of years ago. The idea is that you mix eggs with Greek yogurt and bake it on some bread, and it creates a custard-like texture akin to a pastry. It’s actually amazing how easy it is and how much it does taste like it belongs in a café.

To take things to a new level, I added a mixed berry compote. Cooking with berries in a budget meal series might send your head reeling, but the trick is to buy frozen berries! Much cheaper and just as (if not more) nutritious.

I used honey in both the custard component and the compote, but feel free to use maple syrup if you prefer!

RECIPE!

Cinnamon Custard Toasts with Mixed Berry Compote

Ingredients (makes 4 toasts)